These Cinnamon Sugar Cream Cheese Rollups feature cream cheese spread over gluten-free bread slices rolled up, dipped in butter, then coated in cinnamon sugar and baked to perfection for a fun, easy dessert! These can be made dairy-free or with dairy, and they’re a great way to use up a loaf of gluten-free bread. You can also half this recipe if you don’t have a full loaf of bread.
This is a quick and easy breakfast or treat for when you’re short on time. Combine gluten-free bread with milk, chia seeds, cinnamon, vanilla, coconut sugar, nutmeg, and butter and microwave for 1-2 minutes. Top with maple syrup and enjoy! This is a great recipe to use up old bread or the ends of the loaves to cut down on food waste.
Gluten-free bread soaked in a dairy-free buttermilk infused with vanilla and cinnamon, then coated with gluten-free quick oats and fried to crispy perfection. Oat-Crusted French Toast is the perfect weekend breakfast anyone will enjoy!
This vegetarian Plant-Based Shepherd’s Pie is made with lentils and mushrooms and is combined with onion, mixed vegetables, tomato paste, soy sauce, vegetable broth, and herbs for a filling main dish! If you or your guests are vegetarian but not vegan, you can use dairy butter, milk, and sour cream, if desired.
This roasted Quinoa-Stuffed Acorn Squash is filled with all your favorite fall plant-based foods! Protein-packed quinoa is combined with onion, celery, mushrooms, kale, apples, pecans, and cranberries, seasoned with Italian seasoning, soy sauce, and nutritional yeast for a sweet and savory gluten-free, vegan holiday dish!
This Vegan Meatloaf is filled with so many healthy plant-based ingredients, such as lentils, mushrooms, chickpeas, onion, garlic, flax, oats, and seasonings. It’s a comforting, nourishing dinner everyone will enjoy!